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Homemade Carrot & Coriander Soup

Well after my first soup recipe was stupidly easy and so well received, I thought I’d give you guys another taste to try.

Like my Tomato & Roasted Pepper Soup, this one is also very cheap, very easy and very low in calories. I’m no Nigella, but I am starting to feel rather smug that I can now officially create two homemade soups from scratch.

This recipe makes 4 portions, which I usually save for work, as it keeps in the fridge for a few days. It takes between 30-40 minutes from start to blend – what more could you want?!

You will need a hand-blender – I purchased mine from Argos for a bargainous £4.13! You’ll also need a large pan or pot.

Here are the ingredients:

1 litre boiling water and 1 stock cube (either chicken or vegetable)

1 clove of garlic (or 1 teaspoon of garlic paste)

1 red onion

1kg of carrots, peeled and chopped

Ground ginger

Ground coriander

Handful of fresh coriander

Pinch of salt & pepper

Drizzle of olive oil

Here’s how:

Drizzle the oil into the pan and get it nice and hot – don’t burn it. Chop the onion and add to the pan, remembering to stir so they don’t stick.

Add the garlic – crush and peel if you are using cloves, just a teaspoon if you use paste.

Also add a pinch of the ground ginger and the ground coriander and stir until the onions are soft.

Next add your peeled and diced carrots and stir so all the flavours mix together.

Now add your salt and pepper.

Give it all a stir, and after a few minutes, add the stock of your choice.

By this point it looks like wet slop, but I promise it tastes great!

Make sure everything is stirred-in nicely, set your timer for 20 minutes and cover. Turn down the heat slightly so it maintains the bubbling, but isn’t going crazy.

Stir occasionally

When 20 minutes is up, turn the heat off and stir, then, get your whizzer and whiz ’til your hearts content. I like a thick but smooth soup, so I keep going for a minute or two.

Once you are at a consistency you like, add the fresh coriander and whiz until its evenly through the soup.

Carrots, red onion and spices

Adding the stock

Homemade Carrot and Coriander Soup

And it’s as easy as that! I let mine cool down and keep it in the fridge, and I generally have it over four or five consecutive days, but I don’t see why you can’t freeze it!

Hope you enjoy my recipe, let us know if you have a go, we would love to hear from you. Or better still, do you have a tastier version for us to try?